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Spawned by the owners of Saul and Num Pang Sandwich Shop, the Vanderbilt is a restaurant for those who love rich food. In pursuit of that ideal, homemade charcuterie commands center stage. Featured are a scrumptious boudin blanc that's a paragon of lightness, and a boudin noir amazing in its dark loamy flavor. The list comprises a half-dozen sausages in all, and there's also pork belly, duck rillets, duck pate, and chicken-liver mousse. The bar-snack menu is also admirable, including Serrano ham croquettes, homemade Malaysian jerky, and deviled eggs with Brit-style curry sauce, in addition to a slew of vegetable preparations (try the fall salad with faro), small main courses (the glazed ribs are great), and fish dishes.